American · Dinner
New Mexico Green Chile Stew
Cubed pork shoulder browned then simmered with roasted Hatch green chiles, onion, garlic, potato and cumin in a light broth until tender. This New Mexican staple carries earthy chile heat and thickens as it cooks, served with warm flour tortillas for scooping.
$5
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
589Calories
41.1gProtein
28.1gFat
42.8gCarbs
8.5gSugar
5.4gFiber
1497mgSodium
154mgChol
8.1gSat Fat
892mgPotassium
68mgCalcium
2.8mgIron
0.9mcgVitamin B12
87mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Cube the pork shoulder into 3/4-inch pieces, dice the onion and potato, mince the garlic, and chop the roasted green chiles.
2
Sear
Heat the vegetable oil in a heavy pot over medium-high heat for 5 to 6 minutes until the pork cubes are deeply browned on most sides.
3
Sauté
Add the onion and cook over medium heat 4 minutes until translucent, then stir in the garlic and cumin and cook 1 minute until fragrant.
4
Simmer
Add the oregano, green chiles, potato, chicken stock, salt and pepper, bring to a boil then reduce to low and simmer uncovered 75 minutes until the pork is fork-tender.
5
Plate
Ladle the stew into a bowl and serve with the warmed flour tortilla alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 2 tbsp2 tbsp vegetable oil
- 1 cup150g onion
- 4 cloves4 cloves garlic
- 11 oz311g roasted Hatch green chiles
- 22 medium (300g) potato
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 3 cups720ml chicken stock
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 flour tortilla (70g)
